Salmon With Orange Salsa and Pomegranate Glaze

Name: Salmon With Orange Salsa and Pomegranate Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tsp Agave Nectar (2 teaspoons agave nectar); 1 piece Avocado (1 large avocado, chopped); 0 pieces Black Pepper (Black pepper); 1 cup Fine Cornmeal (1 cup ground yellow corn meal); ¾ tsp Cumin Seeds (3/4 teaspoon cumin seeds); 2 cup Fennel Bulb (2 cups fennel bulb, chopped); ⅓ cup Cilantro (1/3 cup fresh cilantro, chopped); 4 cloves Garlic (4 cloves garlic, minced); 1 cup Pepperoncini (1 cup pomegrante juice); 2 pieces Lime (Juice and zest of 2 limes); 2 pieces Navel Orange (Juice of 1 large navel orange + 1 large navel orange, chopped); 1 tsp Kosher Salt (1 teaspoon kosher salt + 2 tablespoons kosher salt + Kosher salt); 0 pieces Olive Oil (Olive oil); 1 piece Persian Cucumber (1 persian cucumber, chopped); ⅔ cup Port Wine (2/3 cup port wine); 4 oz Queso Fresco (4 ounces queso fresco, crumbled); 1 piece Red Onion (1 medium red onion, chopped); 2 lb Salmon (2 pounds salmon, cut into fillets); 1 piece Serrano Pepper (1 serrano pepper, minced); 2 pieces Vine Ripened Tomatoes (2 vine tomatoes, deseeded and chopped)

40 minMexican

Servings6

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Gluten Free
Pescatarian

Ingredients

For 6 servings

Agave Nectar2 tsp · 2 teaspoons agave nectar
Avocado1 piece · 1 large avocado, chopped
Black Pepper0 pieces · Black pepper
Fine Cornmeal1 cup · 1 cup ground yellow corn meal
Cumin Seeds¾ tsp · 3/4 teaspoon cumin seeds
Fennel Bulb2 cup · 2 cups fennel bulb, chopped
Cilantro⅓ cup · 1/3 cup fresh cilantro, chopped
Garlic4 cloves · 4 cloves garlic, minced
Pepperoncini1 cup · 1 cup pomegrante juice
Lime2 pieces · Juice and zest of 2 limes
Navel Orange2 pieces · Juice of 1 large navel orange + 1 large navel orange, chopped
Kosher Salt1 tsp · 1 teaspoon kosher salt + 2 tablespoons kosher salt + Kosher salt
Olive Oil0 pieces · Olive oil
Persian Cucumber1 piece · 1 persian cucumber, chopped
Port Wine⅔ cup · 2/3 cup port wine
Queso Fresco4 oz · 4 ounces queso fresco, crumbled
Red Onion1 piece · 1 medium red onion, chopped
Salmon2 lb · 2 pounds salmon, cut into fillets
Serrano Pepper1 piece · 1 serrano pepper, minced
Vine Ripened Tomatoes2 pieces · 2 vine tomatoes, deseeded and chopped

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Steps

1Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds), in a medium bowl.
2Place in the fridge to meld.Prepare the polenta according to the package directions. Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt. Cook according to the package directions. Stir in the cilantro just before serving.As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan (pomegranate juice, port wine, and juice of 1 navel orange).
3Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
4Drizzle a bit of olive oil into a grill pan. When hot, add salmon. Cook on both sides to desired taste, approximately 4-6 minutes per side.
5Serve fish over hot polenta. Top with a bit of salsa and drizzle with glaze.